I am looking for heritage pork in Los Angeles. Specifically, Red Wattle, Large Black, Berkshire, or Gloucestershire Old Spots. From what I understand, Duroc and Hampshire can be as dry and bland as super market pork.
Chef Hooni Kim (Hanjan/Danji) yearned for the pride that comes from cooking food from your heritage, so he and his wife took their savings, spent it on a restaurant instead of a house, and found it.
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